A classic treat with a colorful twist, Purple Sweet Potato Biji Salak features chewy purple sweet potato tapioca balls served in a sweet palm sugar porridge and finished with a drizzle of savory coconut milk.
Ramadan is a meaningful time for many, and it’s also a season for sharing takjil — the small sweets and drinks people enjoy to break the fast at buka puasa (iftar). I find that starting with something sweet and easy to digest helps the body transition back to a full meal while restoring energy.
One of my favorite iftar sweets is biji salak. Biji salak are soft tapioca-sweet potato balls served in a warm palm sugar porridge with coconut milk. The balls are pleasantly chewy, the palm sugar porridge is deeply caramelized and sweet, and the coconut milk adds a balancing richness.
This year I wanted to experiment by using purple sweet potatoes — a simple change that gives biji salak a striking violet color. The result is just as comforting as the original, but with a vivid visual pop.
About Purple Sweet Potato Biji Salak
I recently spotted purple sweet potatoes and brought some home. These tubers have deep purple flesh and work well as a substitute for regular sweet potatoes in this dessert. The purple variety produced vibrant-colored dough for the tapioca balls and made the dish visually exciting without changing the core flavors.
Taste-wise, the purple version is similar to the classic; it can be slightly less sweet. In texture, purple sweet potato balls can feel a touch denser because these potatoes are usually drier than orange-fleshed varieties. What I love most is the intense color — for a fun variation, try mixing two types of sweet potatoes next time for a multicolored batch.
If you’re observing Ramadan, what do you typically eat to break your fast? I hope you enjoy this version of biji salak. If you try the recipe, please let me know how it turns out.
More Indonesian Dessert Recipes
If you like this dessert, here are a few more Indonesian sweets to explore:
- Palm Cheese Cookies
- Klepon (Pandan Glutinous Rice Balls with Palm Sugar Filling)
- Putu Ayu (Steamed Pandan Coconut Cake)
- Kue Lumpang Ijo (Pandan Sticky Rice Cakes)
- Pandan Coconut Ice Cream
Purple Sweet Potato Biji Salak
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Ingredients
Purple Sweet Potato Balls
- 1.1 lbs (500 gr) purple sweet potatoes, peeled, cut into chunks
- 1 cup (125 gr) tapioca flour
- 1/2 tsp salt
Palm Sugar Porridge
- 4 cups (1000 ml) water
- 1 cup (200 gr) gula Jawa / palm sugar / gula Melaka, shaved and minced
- 1/4 cup (50 gr) granulated sugar
- 1/2 tsp salt
- 3 pandan leaves, knotted
- 2 tbsp tapioca flour
- 3 tbsp water
Coconut Milk
- 1 1/4 cups (300 ml) thick coconut milk
- 2 pandan leaves, knotted
- 1/2 tsp salt
Instructions
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Steam the purple sweet potatoes for 15–20 minutes, until tender. Test doneness by poking with a fork or skewer.
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While the potatoes steam, make the palm sugar porridge: combine water, palm sugar, granulated sugar, knotted pandan leaves, and salt in a medium pot. Bring to a boil, then turn off the heat. Strain to remove pandan leaves and any solids; set the syrup aside.
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In a small saucepan, warm the coconut milk with salt and knotted pandan leaves over low heat, stirring gently. Do not boil; keep it warm and set aside.
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Once the purple sweet potatoes are cooked, mash them while still warm until smooth. Add tapioca flour and salt, then knead by hand until the dough comes together. Roll into 1–1.5 inch balls and place on a clean tray.
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Bring a pot of water to a boil (filling about half the pot). Cook the sweet potato balls until they float to the surface, then scoop them out with a strainer and transfer into the palm sugar syrup.
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Return the palm sugar syrup to a gentle boil. Mix tapioca flour with water to make a slurry, then stir it into the syrup until it thickens and bubbles to form the porridge. Remove from heat.
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To serve, spoon some sweet potato balls and palm sugar porridge into bowls and drizzle generously with the warm coconut milk.